Gingerbread

1. 1

   Preheat oven to 350F.

2. 2

   Grease two 9 x 5-inch loaf pans and set aside.

3. 3

   In a mixing bowl, cream brown sugar with the butter until it is light and fluffy, then add the eggs and mix well.

4. 4

   Stir up the molasses, water, and baking soda in a separate bowl, and then add that mixture to the creamed sugar; stir until well blended.

5. 5

   Add the other ingredients, one at a time, beating after each addition, alternating with the flour.

6. 6

   Divide the batter evenly among the two pans and bake in a preheated oven for 40-50 minutes or until it springs back when touched lightly in the center.

7. 7

   Remove from oven and cool in pans for 15 minutes on a wire rack, then remove the breads from the pans to cool completely on the wire racks.

8. 8

   To prepare glaze, mix together the sugar with the milk, adding the milk gradually until it attains a drizzling consistency.

9. 9

   Spread the glaze over the gingerbread when they have cooled completely.

10. 10

    Store gingerbread in a airtight container in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.